Description
This 5-Ingredient Strawberry Pound Cake is soft, moist, and bursting with fresh strawberry flavor. Made with simple pantry staples and juicy strawberries, this easy dessert comes together quickly and delivers a tender crumb every time. Perfect for spring gatherings, afternoon coffee, or a sweet family treat.
Ingredients
Scale
- 1 box (15.25 oz) vanilla or yellow cake mix
- 1 package (3 oz) strawberry gelatin powder
- 4 large eggs
- 1 cup vegetable oil
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large bowl, combine cake mix and strawberry gelatin powder.
- Add eggs and vegetable oil. Beat for 2 minutes until smooth.
- Fold in finely chopped strawberries gently.
- Pour batter into prepared pan and smooth the top.
- Bake 45–55 minutes until a toothpick inserted comes out clean.
- Cool 15 minutes in pan, then invert onto a wire rack to cool completely.
Notes
Use ripe strawberries for best flavor. Do not overmix the batter. Store covered at room temperature for 3 days or refrigerate up to 5 days. Freeze slices tightly wrapped for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg